Title: Spareribs and sauerkraut
 Categories: German, Pork, Main dish
      Yield: 4 servings
 
     32 oz Sauerkraut; canned (2 cans)
      3 lb Spareribs; country style
      2 t  Paprika
      6 ea Beef bouillon cubes
    1/2 t  Caraway seeds
    1/2 t  Pepper
     10 ea Bacon; slices,rolled inflour
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper. Cook covered, over low
  heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into
  saurkraut. Remove bones from the sauce before serving.
   Serve with dark bread and steins of beer.